Compound butter has myriad uses, both savoury and sweet. The ingredients in this favourite recipe from Chef Cory Vitiello are perfectly designed to amp the flavour of a cast iron seared steak.
Butter basting a pan-seared steak helps soften the steak and intensify the flavours. “You just have to take special care not to scorch the butter,” says Vitiello, “allow it develop a nice, nutty brown colour and let the buttery goodness permeate the steak.”
Step 1
In a stainless bowl, combine all ingredients and work the mixture with the back of a fork until combined and uniform in consistency.
Step 2
Chill in the refrigerator for up to 1 week.
Written by
Cory Vitiello
Chef Cory Vitiello was born and raised in Brantford, Ontario and began cooking at age fifteen, starting his own catering business out of his family home. Following graduation from the esteemed Stratford Chef School, he completed his apprenticeship at Scaramouche restaurant in Toronto and went on to train overseas, landing at Cecconi’s in Melbourne, Australia. He returned home to take on the opening of the Drake Hotel in Toronto where he held the position of Chef de Cuisine for three years.
Since then, Cory has founded, owned and operated three award-winning restaurants The Harbord Room, THR & Co. and Flock Rotisserie and Greens, which opened its sixth Toronto location in 2019. Beyond a vast repertoire of television appearances, Cory has been named as the Ferrari North American Challenge Executive Chef (2017-18) and Head of Culinary Development Toronto for the Cactus Club Restaurants, and has partnered with 10tation Catering Company to bring his cuisine to life on a larger scale.
“I always look to use Ontario Dairy products first and foremost in my cooking. Not only is supporting our own industries a key factor in my menu planning, but it’s just a superior quality product.”
Chef Cory Vitiello was born and raised in Brantford, Ontario and began cooking at age fifteen, starting his own catering business out of his family home. Following graduation from the esteemed Stratford Chef School, he completed his apprenticeship at Scaramouche restaurant in Toronto and went on to train overseas, landing at Cecconi’s in Melbourne, Australia. He returned home to take on the opening of the Drake Hotel in Toronto where he held the position of Chef de Cuisine for three years.
Since then, Cory has founded, owned and operated three award-winning restaurants The Harbord Room, THR & Co. and Flock Rotisserie and Greens, which opened its sixth Toronto location in 2019. Beyond a vast repertoire of television appearances, Cory has been named as the Ferrari North American Challenge Executive Chef (2017-18) and Head of Culinary Development Toronto for the Cactus Club Restaurants, and has partnered with 10tation Catering Company to bring his cuisine to life on a larger scale.
“I always look to use Ontario Dairy products first and foremost in my cooking. Not only is supporting our own industries a key factor in my menu planning, but it’s just a superior quality product.”